Description
Smoky, hearty, and entirely plant-based, these black bean stuffed poblano peppers are a weeknight staple that balance protein, spice, and comfort. Perfect for dinner parties or meal prep.
Ingredients
4 large poblano peppers
1.5 cups cooked black beans
1/2 cup cooked quinoa or brown rice
1 small red onion, chopped
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp salt
1/2 tsp chili flakes
1/4 cup chopped cilantro
Juice of 1 lime
Instructions
1. Preheat oven to 425°F and line a baking tray.
2. Roast poblanos for 12–15 minutes until skins blister; steam under a towel and peel.
3. Sauté onion and garlic in oil for 3 minutes.
4. Add black beans, cumin, chili flakes, and salt; stir for 2–3 minutes.
5. Mix in grains and lime juice; stir to warm.
6. Cut a slit in each poblano and remove seeds; stuff with bean mixture.
7. Place in baking dish, cover with foil, and bake at 375°F for 20–25 minutes.
8. Serve with avocado, cilantro, and a squeeze of lime.
Notes
Add sun-dried tomatoes or chipotle aioli for fusion flair.
Try with vegan sour cream or cilantro-lime avocado crema.
Stuff with lentils and curry spices for a global twist.
Reheats well—ideal for meal prep!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: stuffed peppers, vegetarian, black beans, poblanos, plant-based